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Cuisine > Indian Veg Recipes > Mughlai > Mughlai Rotis, Naan
4 Mughlai Rotis, Naan Recipes
Last Updated : 30 August, 2025
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Mughlai Rotis | Mughlai Naan Recipes | Mughlai Parathas |
Mughlai Breads: A Legacy of Richness and Flavor
Mughlai cuisine, a regal and aromatic culinary tradition from the kitchens of the Mughal emperors, is renowned for its rich gravies, tender meats, and decadent breads. These breads, often categorized as Mughlai rotis, naans, and parathas, are more than just accompaniments; they are masterpieces of flavor and texture. Unlike simpler Indian breads, Mughlai varieties are distinguished by their use of rich ingredients, a hallmark of the luxurious lifestyle of the Mughal court. They are a testament to the blend of Persian, Central Asian, and Indian cooking techniques that defined this royal cuisine.
Key Ingredients and History
The key to the distinct richness of Mughlai breads lies in their ingredients. They are typically made from refined flour (maida), enriched with milk, eggs, and ghee or butter. These additions make the dough incredibly soft and elastic, resulting in breads that are light yet substantial. The historical context of these breads is tied directly to the Mughal Empire's reign from the 16th to 19th centuries. The Mughal emperors were great patrons of the arts, including culinary arts, and their chefs created elaborate dishes to please the royal palate. Over time, these recipes diffused from the imperial court to the rest of the subcontinent, becoming a part of festive and celebratory meals. The use of expensive ingredients like dry fruits, saffron, and nuts in some recipes further cemented their status as a symbol of opulence.
Popular Recipes and Their Characteristics
Some of the most iconic Mughlai bread recipes include the Badami Naan, a soft naan enriched with almonds and saffron, and the Peshawari Naan, which is filled with a sweet and nutty mixture of coconut, raisins, and almonds. The Mughlai Paratha is another popular example, a flaky, stuffed bread that often contains a savory filling of minced meat (keema) or spiced vegetables, and sometimes even an egg. The Sheermal, a sweet, saffron-flavored bread, is also a classic from this tradition. Each of these recipes showcases the Mughlai preference for rich, aromatic, and flavorful breads that complement the complex flavors of dishes like biryani and korma, making every meal a truly royal feast.
Mughlai Rotis | Mughlai Naan Recipes | Parathas |
Mughlai Rotis
1. Khamiri Roti is the Mughals closest answer to leavened bread. Khamir, which means yeast, is used to prepare this roti, thus making it thick and spongy. Khamiri roti taste great with nearly any subzi and can even eaten with just some butter.
khamiri roti recipe | healthy fermented flatbread | Mughlai khameeri roti | khamiri roti made on tava |
2. Mughlai Roti : A traditional bread from the imperial Mughal times, this recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Follow the kneading and leavening procedure exactly as mentioned to get the best texture.
Mughlai Roti recipe | Mughlai Tava roti
Mughlai Naans
1. This scrumptious Nawabi Naan is an amazing creation of traditional tandoori naan studded with nuts. This gives you a lovely texture and mildly sweet flavour as you chew on the naan.
2. Sheermal is a mildly-sweet, saffron-flavoured naan popular in the Indo-Pak sub-continent. While this Moghul delight is traditionally prepared in a tandoor, it can also be comfortably prepared in a Tava in the convenience of your own kitchen.
shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti |
Nawabi Naan recipe | Mughlai naan | Indian flatbread Shahi Naan |
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